Vegan Beef and Broccoli
Beef and Broccoli made vegan! This plant-based take on the classic Chinese-American dish is loaded with tender vegan "beef", fresh broccoli, garlic, and ginger. Super meaty, saucy, and just 1-pan required!
Ingredients
Vegan "Beef"
- 4 large TVP slices or vegan beef slices
- 1 tbsp soy sauce
- 1 tsp oil
- 1/2 tsp dark soy sauce
Stir Fry
- 2 cups broccoli florets or broccolini
- 1 tbsp oil
- 2 cloves of garlic minced
- 1 tsp grated ginger
Sauce
- 1/2 cup vegetable broth or "Better Than Bouillon No Beef" broth
- 1 and 1/2 tbsp soy sauce
- 1 tbsp brown sugar or coconut sugar
- 1 tsp dark soy sauce
- 1 tsp toasted sesame oil
- 1/4 tsp ground black pepper
- 1 tbsp cornstarch diluted in 2 tbsp of water
Instructions
- Prepare the vegan beef: Add the TVP slices to a bowl and cover with water. Rehydrate the slices for about 30 minutes or until soft.
- Squeeze the slices to remove the excess water. Rinse under cold water and squeeze again. Repeat this step 3-4 times to eliminate the soy flour taste.
- Cut the slices into thin strips using your hands or scissors. Transfer to a bowl. Add the soy sauce, oil, and dark soy sauce. Stir to coat and let marinate for about 10 minutes.
- In the meantime, prepare the sauce: In a small bowl, stir together the vegetable broth, soy sauce, brown sugar, dark soy sauce, toasted sesame oil, and ground black pepper. In another bowl, dissolve the cornstarch in 2 tablespoons of water. Set aside.
- Stir fry: To a non-stick skillet, add 1/3 cup of water. Bring to a boil. Once boiling, add the broccoli and cover with the lid. Steam the broccoli for 1-2 minutes or until just tender (do not overcook it). Remove the broccoli from the skillet and set aside. Discard the cooking water and pat the skillet dry using a clean kitchen paper towel.
- Heat a tablespoon of oil in the skillet over medium heat. Once hot, add the vegan beef and sauté for 3-5 minutes or until golden brown.
- Next, add the minced garlic and ginger and cook for 1 more minute. Pour in the sauce and let the beef simmer for 1-2 minutes.
- Add the steamed broccoli back to the skillet. Pour in the cornstarch slurry and stir to combine. Cook for one more minute or until the sauce has thickened.
- Serve immediately on top of white rice or quinoa!
Notes
- Do not overcook the broccoli. You don't want the broccoli to be mushy, it should retain some texture and be slightly crunchy.
- Make thin "beef" slices. Thinner slices will absorb the sauce better and won't be as chewy. If your TVP slices are too thick, feel free to slice them in half, thick-wise.
- Double the recipe for leftovers. This beef and broccoli keep very well in the fridge for 3-4 days. You can then reheat it gently on the stove for a few minutes before serving it with your favorite grain.
Nutrition
Serving: 1 serving | Calories: 252 kcal | Carbohydrates: 21.2 g | Protein: 13.3 g | Fat: 13.5 g | Saturated Fat: 1.3 g | Sodium: 1125 mg | Potassium: 392 mg | Fiber: 5.1 g | Sugar: 7.2 g | Calcium: 74 mg | Iron: 3 mg